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1
Season the chicken with 2 teaspoons of salt and stuff the thyme sprigs in the cavity.
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2
Transfer the chicken to a bowl, cover with plastic wrap and poke holes in the top; refrigerate overnight.
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3
In a saucepan, boil the wine over moderately high heat until reduced to 2 tablespoons, 7 minutes.
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4
Off the heat, whisk in the tomato paste, butter and 1 teaspoon of salt.
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5
Let cool slightly.
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6
Preheat the oven to 400.
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7
Loosen the breast and thigh skin of the chicken and spread three-fourths of the red wine butter under the skin.
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8
Stuff the basil sprigs, oregano sprigs and garlic into the cavity and tie the legs with string.
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9
Rub the remaining butter over the chicken and let stand for 30 minutes.
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10
Meanwhile, in a large, deep ovenproof skillet, toss the fennel, tomatoes, onions, both peppers and olive oil; season with salt.
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11
Set the chicken in the center of the vegetables.
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12
Pour in the stock.
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13
Roast for 1 hour and 10 minutes, until an instant-read thermometer inserted in the inner thigh registers 155.
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14
Transfer to a carving board and let rest for 15 minutes.
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15
Simmer the broth over moderately high heat until slightly reduced, 3 minutes.
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16
Stir in the olives and transfer to a platter.
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17
Carve the chicken and arrange on the platter.
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18
Garnish with basil leaves and serve.
